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Whether you are tired of turkey or you are you want a second roast in addition to the turkey you really cannot go wrong with a tasty ham! Ever since I tried this bourbon gingersnap crusted ham by Alton Brown I have been hooked and I keep coming back to it when I am looking for a ham recipe. Like most hams this one is super easy to make where you bake it, pull it out, remove the skin and fat, brush on some mustard, sprinkle on some brown sugar, spritz it with bourbon and then press on the crushed gingersnaps before baking it for a bit longer. The tangy mustard combined with the sweet brown sugar and the gingery cookies is simply amazing! One variation that I like to do is to bush the ham with some maple syrup before applying the mustard which adds another tasty layer of complexity.

Of course one of the best things about a ham is the leftovers, including the bone, and all of the exciting that you can do with them! Check out some ideas below the recipe!

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comments:

Lunch is still an hour off and you're making me hungry. Hey mate, do you think you might be able to give some recommendations for a morter & pestle? I'd guess you might use that with all of your asian recipes?

Suzer: Because of space restrictions I just have a small marble mortar and pestle. I would also like to have a larger one so that I would not have to do some things in batches and I could also do thinks like guacamole.

Made this for a large Easter dinner party this year. My guests ate all the ham (13lbs!) down to the bone...it was that good. Very easy to prepare (tho cooking a ham that large took about 6 hours to hit 140deg). I would definitely make this again. I have never received that many compliments on a meal.

I've made this recipe before. While it turned out great, I have yet to make the gingersnap cookies stick (they've fallen and melted in a type of sauce on the bottom of the pan). How did you get the gingersnap cookies to stick during cooking in order to make crust?

Hey Kevin, Looks amazing! - one question, is there a substitute for bourbon? We have vodka and brandy and heaps of other wine and stuff, so it gets a bit much to have to buy another liquor to make this dish - we don't drink bourbon too! Any ideas?? Thanks!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.